What are the main ingredients in Coriander Chutney & Beef Sirloin Stew?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

What is the nutritional information of Coriander Chutney & Beef Sirloin Stew?

Calories: 743, Carbs: 86 grams, Fat: grams, Protein: 45.1 grams, Sugar: 42.1 grams, Salt: 1168 grams

How do I prepare Coriander Chutney & Beef Sirloin Stew?

STEW IS SERVED!: Make a bed of the roasted veggies and spoon over the sirloin curry. Dollop over the coriander chutney and sprinkle over the remaining chilli (to taste) and coriander. Well done, Chef! CURRY MOMENT: Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). Add the remaining NOMU rub, the grated garlic, ½ the chopped chilli (to taste), and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the tomato passata, the stock, and 200ml of boiling water. Simmer until reduced and thickened, 10-12 minutes (stirring occasionally). In the final 2-3 minutes, add the seared sirloin chunks, a sweetener (to taste) and seasoning. CORIANDER CHUTNEY: In a small bowl, combine the chutney, ½ the chopped coriander, and seasoning. Set aside. SEARED SIRLOIN: Place a pan over high heat with a drizzle of oil. When hot, fry the sirloin chunks until browned all over but not cooked through, 2-4 minutes (shifting occasionally). Set aside. Remove from the pan, season and set aside. ROASTED VEG: Preheat the oven to 200°C. Boil the kettle. Spread the carrot and butternut pieces on a roasting tray. Coat in oil, ½ the NOMU rub and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).

What should be prepared from my kitchen to make Coriander Chutney & Beef Sirloin Stew?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

Coriander Chutney & Beef Sirloin Stew

Carrot and butternut are roasted until golden and crisp, before being smothered in a fragrant beef sirloin stew packed with tomato, chilli and spices. It is finished off with a sweet coriander chutney for some sweetness and fresh chilli for some kick!

Coriander Chutney & Beef Sirloin Stew

with roasted butternut

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Beef
Butternut
Carrot
Free-Range Beef Sirloin
Fresh Chilli
Fresh Chillies
Fresh Coriander
Garlic Clove
Garlic Cloves
Mrs. Balls Chutney
NOMU Indian Rub
Onion
Onions
Tomato Passata
Vegetable Stock

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey

Photo of Coriander Chutney & Beef Sirloin Stew

Serves 1

ROASTED VEG
Preheat the oven to 200°C. Boil the kettle. Spread the carrot and butternut pieces on a roasting tray. Coat in oil, ½ the NOMU rub and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
SEARED SIRLOIN
Place a pan over high heat with a drizzle of oil. When hot, fry the sirloin chunks until browned all over but not cooked through, 2-4 minutes (shifting occasionally). Set aside. Remove from the pan, season and set aside.
CORIANDER CHUTNEY
In a small bowl, combine the chutney, ½ the chopped coriander, and seasoning. Set aside.
CURRY MOMENT
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). Add the remaining NOMU rub, the grated garlic, ½ the chopped chilli (to taste), and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the tomato passata, the stock, and 100ml of boiling water. Simmer until reduced and thickened, 10-12 minutes (stirring occasionally). In the final 2-3 minutes, add the seared sirloin chunks, a sweetener (to taste) and seasoning.
STEW IS SERVED!
Make a bed of the roasted veggies and spoon over the sirloin curry. Dollop over the coriander chutney and sprinkle over the remaining chilli (to taste) and coriander. Well done, Chef!

Carrot - 120g
Butternut - 250g
NOMU Indian Rub - 10ml
Free-range Beef Sirloin - 160g
Mrs Balls Chutney - 30ml
Fresh Coriander - 3g
Onion - 1
Garlic Clove - 1
Fresh Chilli - 1
Tomato Passata - 100ml
Vegetable Stock - 5ml

Download the Recipe

Serves 2

ROASTED VEG
Preheat the oven to 200°C. Boil the kettle. Spread the carrot and butternut pieces on a roasting tray. Coat in oil, ½ the NOMU rub and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
SEARED SIRLOIN
Place a pan over high heat with a drizzle of oil. When hot, fry the sirloin chunks until browned all over but not cooked through, 2-4 minutes (shifting occasionally). Set aside. Remove from the pan, season and set aside.
CORIANDER CHUTNEY
In a small bowl, combine the chutney, ½ the chopped coriander, and seasoning. Set aside.
CURRY MOMENT
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). Add the remaining NOMU rub, the grated garlic, ½ the chopped chilli (to taste), and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the tomato passata, the stock, and 200ml of boiling water. Simmer until reduced and thickened, 10-12 minutes (stirring occasionally). In the final 2-3 minutes, add the seared sirloin chunks, a sweetener (to taste) and seasoning.
STEW IS SERVED!
Make a bed of the roasted veggies and spoon over the sirloin curry. Dollop over the coriander chutney and sprinkle over the remaining chilli (to taste) and coriander. Well done, Chef!

Carrot - 240g
Butternut - 500g
NOMU Indian Rub - 20ml
Free-range Beef Sirloin - 320g
Mrs Balls Chutney - 60ml
Fresh Coriander - 5g
Onion - 1
Garlic Cloves - 2
Fresh Chilli - 1
Tomato Passata - 200ml
Vegetable Stock - 10ml

Download the Recipe

Serves 3

ROASTED VEG
Preheat the oven to 200°C. Boil the kettle. Spread the carrot and butternut pieces on a roasting tray. Coat in oil, ½ the NOMU rub and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
SEARED SIRLOIN
Place a pan over high heat with a drizzle of oil. When hot, fry the sirloin chunks until browned all over but not cooked through, 2-4 minutes (shifting occasionally). You may need to do this step in batches. Set aside. Remove from the pan, season and set aside.
CORIANDER CHUTNEY
In a small bowl, combine the chutney, ½ the chopped coriander, and seasoning. Set aside.
CURRY MOMENT
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 6-7 minutes (shifting occasionally). Add the remaining NOMU rub, the grated garlic, ½ the chopped chilli (to taste), and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the tomato passata, the stock, and 300ml of boiling water. Simmer until reduced and thickened, 12-15 minutes (stirring occasionally). In the final 2-3 minutes, add the seared sirloin chunks, a sweetener (to taste) and seasoning.
STEW IS SERVED!
Make a bed of the roasted veggies and spoon over the sirloin curry. Dollop over the coriander chutney and sprinkle over the remaining chilli (to taste) and coriander. Well done, Chef!

Carrot - 360g
Butternut - 750g
NOMU Indian Rub - 30ml
Free-range Beef Sirloin - 480g
Mrs Balls Chutney - 90ml
Fresh Coriander - 8g
Onions - 2
Garlic Cloves - 3
Fresh Chillies - 2
Tomato Passata - 300ml
Vegetable Stock - 15ml

Download the Recipe

Serves 4

ROASTED VEG
Preheat the oven to 200°C. Boil the kettle. Spread the carrot and butternut pieces on a roasting tray. Coat in oil, ½ the NOMU rub and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
SEARED SIRLOIN
Place a pan over high heat with a drizzle of oil. When hot, fry the sirloin chunks until browned all over but not cooked through, 2-4 minutes (shifting occasionally). You may need to do this step in batches. Set aside. Remove from the pan, season and set aside.
CORIANDER CHUTNEY
In a small bowl, combine the chutney, ½ the chopped coriander, and seasoning. Set aside.
CURRY MOMENT
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 6-7 minutes (shifting occasionally). Add the remaining NOMU rub, the grated garlic, ½ the chopped chilli (to taste), and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the tomato passata, the stock, and 400ml of boiling water. Simmer until reduced and thickened, 12-15 minutes (stirring occasionally). In the final 2-3 minutes, add the seared sirloin chunks, a sweetener (to taste) and seasoning.
STEW IS SERVED!
Make a bed of the roasted veggies and spoon over the sirloin curry. Dollop over the coriander chutney and sprinkle over the remaining chilli (to taste) and coriander. Well done, Chef!